CN103415217B - Dried noodles manufacturing method - Google Patents
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- CN103415217B CN103415217B CN201280013212.2A CN201280013212A CN103415217B CN 103415217 B CN103415217 B CN 103415217B CN 201280013212 A CN201280013212 A CN 201280013212A CN 103415217 B CN103415217 B CN 103415217B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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Abstract
Provided are dried noodles having very little or no cracking, and manufacturing method thereof. This dried noodles manufacturing method involves: a drying step in which noodles are dried to 15% or lower moisture content in an environment maintained at 30-50 DEG C and 60-80% humidity; a cooling step in which, after said drying step, said noodles are cooled for 15-60 minutes in an environment maintained at 15-25 DEG C and 40-70% moisture; a packaging step in which, after said cooling step, said noodles are packaged; and a heating step in which, after said packaging step, said noodles are heated for 15-120 minutes in an environment maintained at 30-40 DEG C.
Description
Technical field
The present invention relates to manufacture the method for flawless vermicelli.
Background technology
If crackle or distortion occur vermicelli class, appearance is not attractive in appearance, and commodity value is significantly impaired.Particularly, in the situation of noodles, crackle easily becomes the damaged reasons such as fractureing of face or fragmentation, therefore prevents that crackle from being important.
The main cause of the crackle of vermicelli is the uneven dryings in drying process.In the past, as the vermicelli drying means for the manufacture of high-quality vermicelli, for example in patent documentation 1, recorded a kind of drying means of vermicelli, it is characterized in that, at the dry indoor hanging apparatus along horizontal direction configuration, vermicelli raw material are hung along above-below direction, under this state, from outdoor, in this hothouse, import air, simultaneously to outdoor discharge air, thereby generation is along the air stream of the general horizontal direction of the length direction of this hanging apparatus, these vermicelli raw material are exposed to this air stream from its width, are dried by this.
But present situation is in the method for patent documentation 1, not only in order preventing from being sharply dried, requires strict controlled wind speed, and to prevent also cannot obtaining being enough to gratifying result aspect vermicelli crackle.
Prior art document
Patent documentation
Patent documentation 1: TOHKEMY 2002-34435 communique.
Summary of the invention
The manufacture method that the invention provides vermicelli, is characterized in that, comprising:
Be held under the environment of 30～50 ℃ of temperature, humidity 60～80%, making noodles be dried to the drying process of moisture content below 15%; After this drying process, be held under the environment of 15～25 ℃ of temperature, humidity 40～70%, by these noodles refrigerating work procedure of cooling 15 minutes～60 minutes; After this refrigerating work procedure, pack the packaging process of these noodles; After this packaging process, be held under the environment of 30～40 ℃ of temperature, by this noodles heating heating process of 15 minutes～120 minutes.
The specific embodiment
Problem of the present invention is to provide the method for manufacturing flawless or the few vermicelli of crackle.
The inventor has carried out various research repeatedly in order to solve above-mentioned problem, found that, by making after the dry drying process of vermicelli at temperature, humidity in regulation, carry out by the cooling refrigerating work procedure of these vermicelli, then by after this noodles packing, carry out the heating process of this heating of noodles through packing, can obtain thus the few vermicelli of flawless or crackle, thereby complete the present invention.
By the present invention, can provide flawless or crackle few, there is no fractureing or damaged danger and the specious vermicelli such as broken of face.
In the manufacture method of vermicelli of the present invention, noodles can be to use the wheat flour classes such as weak strength flour, medium strength flour, high-strength flour, buckwheat, durum wheat (durum wheat) powder, ground rice etc. suitably to coordinate the noodles of the tangent plane class of the flour forming.The kind of above-mentioned weak strength flour, medium strength flour, high-strength flour, buckwheat, durum wheat powder, ground rice etc. is not particularly limited, and can use known flour.
As the kind of noodles, so long as the noodles of tangent plane class are just not particularly limited, can exemplify such as Noodle, buckwheat flour, cool braised noodle bar, lasagne, huyashi-chuuka (cold chinese-style noodles), Chinese face, pasta noodles etc.As the diameter before dry, the preferably noodles of 1～5mm thickness, the more preferably noodles of diameter 1～3mm thickness.In addition, in this description, the diameter of noodles or the thickness of noodles refer to the minimum length in cross section of the width of these noodles.
Above-mentioned noodles can be manufactured by the method for making of the tangent plane that conventionally carries out.For example, noodles can be manufactured by following steps.To weak strength flour, medium strength flour, high-strength flour, buckwheat, durum wheat powder, ground rice etc. suitably being coordinated to other material that adds appropriate water and salinity in the powder forming and use as required, mediate and make dough, make as required after its slaking, dough is calendered to suitable thickness, be cut into width arbitrarily finely, make noodles.
Then, the noodles of making by above-mentioned steps are implemented to the drying process in method of the present invention.The diameter of implementing the noodles before this drying process is 1～5mm, is preferably about 1～3mm, and in addition, its moisture content is about 20～35 quality %, is preferably about 26～30 quality %.
In addition, in this description, the moisture content of noodles for example refers to by over dry method (being heated to the method that 130 ℃ of gravimetries change) measures the value that the moisture content of the integral part of noodles obtains.
In a kind of form of the manufacture method of vermicelli of the present invention, first above-mentioned vermicelli are implemented to drying process.In drying process, be held in 30～50 ℃ of temperature, preferably under the environment of 30～38 ℃, making these noodles dry.Humidity now (relative humidity of JIS Z8806, lower same in this description), as long as be 60～80%, is preferably 72～77%.In this drying process, noodles are dried to below following, the preferred moisture content 14 quality % of moisture content 15 quality %.
Then, these noodles are transferred under the environment that is held in 15～25 ℃ of temperature, 20～25 ℃ of preferred temperature, then under this environment, implement refrigerating work procedure.
Variations in temperature while being transferred to this refrigerating work procedure by above-mentioned drying process preferably shifts with 1 ℃/min.
As long as the humidity in refrigerating work procedure is 40～70%, is preferably 60～70%, as long as be 15 minutes～60 minutes cool time, be preferably 20 minutes～40 minutes.
After refrigerating work procedure, these noodles are implemented to packaging process.In this operation, these noodles are suitably divided into aliquot and pack.As packing container, so long as in fact see through gas and liquid and can tolerate the container of follow-up heating process, be not particularly limited, can exemplify the container of being made by plastics, metal or their combinations such as PE (polyethylene), PP (polypropylene), PS (polystyrene), PVC (polyvinyl chloride), PVDC (Vingon), PET (PETG).The amount of the noodles in each container is 100g～3kg, is preferably 300g～1kg.
In packaging process, temperature conditions is identical with the condition of above-mentioned refrigerating work procedure, and damp condition is not particularly limited.The required time of packaging process is in 5 minutes, is preferably in 3 minutes.
After packaging process, these noodles are transferred under packaged state under the environment that is held in 30～40 ℃ of temperature, 30～38 ℃ of preferred temperature, then under this environment, implement heating process.Variations in temperature while being transferred to this heating process by above-mentioned packaging process is preferably 1 ℃/min.As long as the heat time in heating process is 15 minutes～120 minutes, is preferably 20 minutes～100 minutes.In heating process, because noodles are under packaged state, so damp condition is not particularly limited.
Preferably to having implemented the noodles of above-mentioned heating process, implement refrigerating work procedure again.The temperature and time condition of refrigerating work procedure is again identical with above-mentioned initial refrigerating work procedure, and damp condition is not particularly limited.
The moisture content of the vermicelli that the manufacture method of the vermicelli by the invention described above is made can be about 15～10 quality %, is preferably about 14～12 quality %.
In the manufacture method of vermicelli of the present invention, above-mentioned dry, heating, cooling each operation can be used in the past dry, the cooling machine for vermicelli, such as freeze-day with constant temperature machine etc., temperature and humidity can be kept constant machine to carry out.
In the manufacture method of vermicelli of the present invention, before drying process or after heating process or refrigerating work procedure again, can suitably carry out as required other operation.
Therefore the vermicelli flawless or the crackle that by manufacture method of the present invention, obtain are few, there is no fractureing or the damaged danger such as broken of face, and have appearance attractive in appearance.Therefore,, by the present invention, can provide vermicelli high-quality and that commodity value is high.
Embodiment
Below, the present invention will be described in more detail to exemplify embodiment, but the present invention is not limited to these embodiment.
Should illustrate, hereinafter, the condition of temperature and humidity is mean temperature and the humidity in each operation, the change of can allow ± 2 ℃ of left and right of temperature, the change of can allow ± 1% left and right of humidity.
The manufacture of reference example 1 Noodle
In medium strength flour 5kg, add warm water 1.65kg and the salt 0.2g of 30 ℃, mediated, place 10 minutes.Gained dough is rolled with calender, with cutting machine fine cut, make the Noodle noodles (moisture content 28 quality %) of diameter 1.5mm, long 250mm.
Embodiment 1
Dry under 37 ℃, the condition of humidity 77% with reference to the Noodle noodles 4kg making in example 1, obtain the Noodle of moisture content 14 quality %, then by it under 20 ℃, the condition of humidity 60% after cooling 30 minutes, amount with each container 500g is filled in container (raw material PE (polyethylene)) it is airtight, then at 30 ℃, heat 30 minutes, obtain dry Noodle (moisture content 14 quality %).
Comparative example 1
Dry under 37 ℃, the condition of humidity 77% with reference to the Noodle noodles 4kg making in example 1, obtain the Noodle of moisture content 14 quality %, then by it under 20 ℃, the condition of humidity 60% after cooling 30 minutes, amount with each container 500g is filled in container (raw material PE (polyethylene)) it is airtight, obtains dry Noodle (moisture content 14 quality %).
Test example 1
With the naked eye carry out the evaluation of crackle of the vermicelli of embodiment 1 and comparative example 1, based on following evaluation criterion, evaluate.The results are shown in table 1.
Evaluation criterion
A: in 1000 noodles, fail to confirm the gonorrhoea (crackle) (crackle rate 0%) of the above length of 1mm completely.
B: in 1000 noodles, confirm the gonorrhoea (crackle) (crackle rate is less than 0.5%) of the above length of 1mm with few ratio.
C: in 1000 noodles, confirm the gonorrhoea (crackle) (crackle rate is more than 0.5%) of the above length of many places 1mm.
[table 1]
The impact of test example 2 temperature conditions
The noodles of making in reference example 1, by step similarly to Example 1, manufacture dry Noodle in following table 2 under the condition of recording, based on carrying out the evaluation of the crackle of noodles with the same evaluation criterion of test example 1.The results are shown in table 2.
[table 2]
The impact of test example 3 time conditions
The noodles of making in reference example 1, by step similarly to Example 1, manufacture dry Noodle in following table 3 under the condition of recording, based on carrying out the evaluation of the crackle of noodles with the same evaluation criterion of test example 1.The results are shown in table 3.
[table 3]
The manufacture of reference example 2 buckwheat flours
In buckwheat 1.5kg, medium strength flour 3.5kg, add warm water 1.425kg, the salt 0.075kg of 30 ℃, by its kneading, gained dough is rolled with calender, with cutting machine fine cut, make the buckwheat flour noodles (moisture content 28 quality %) of diameter 1.4mm, long 250mm.
Embodiment 2
Dry under 32 ℃, the condition of humidity 77% with reference to the buckwheat flour noodles 4kg making in example 2, obtain the buckwheat flour of moisture content 14 quality %, then by it under 20 ℃, the condition of humidity 60% after cooling 30 minutes, amount with each container 500g is filled in container (raw material PE (polyethylene)) it is airtight, then at 30 ℃, heat 30 minutes, obtain dry buckwheat flour (moisture content 14 quality %).
Comparative example 2
Dry under 32 ℃, the condition of humidity 77% with reference to the buckwheat flour noodles 4kg making in example 2, obtain the buckwheat flour of moisture content 14 quality %, then by it under 20 ℃, the condition of humidity 60% after cooling 30 minutes, amount with each container 500g is filled in container (raw material PE (polyethylene)) it is airtight, obtains dry buckwheat flour (moisture content 14 quality %).
Test example 4
For the vermicelli of embodiment 2 and comparative example 2, based on carrying out the evaluation of crackle with the same evaluation criterion of test example 1.The results are shown in table 4.
[table 4]
The manufacture of reference example 3 pastas
In durum wheat powder 5kg, add the warm water 1.4kg of 30 ℃, mixed, gained dough is rolled with calender, with cutting machine fine cut, make the pasta noodles (moisture content 28 quality %) of the tangent plane type of diameter 1.6mm, long 250mm.
Embodiment 3
Dry under 37 ℃, the condition of humidity 77% with reference to the pasta noodles 4kg making in example 3, obtain the pasta of moisture content 12 quality %, then by it under 20 ℃, the condition of humidity 60% after cooling 30 minutes, amount with each container 500g is filled in container (raw material PE (polyethylene)) it is airtight, then at 30 ℃, heat 30 minutes, obtain dry pasta (moisture content 12 quality %).
Comparative example 3
Dry under 37 ℃, the condition of humidity 77% with reference to the pasta noodles 4kg making in example 3, obtain the pasta of moisture content 12 quality %, then by it under 20 ℃, the condition of humidity 60% after cooling 30 minutes, amount with each container 500g is filled in container (raw material PE (polyethylene)) it is airtight, obtains dry pasta (moisture content 12 quality %).
Test example 5
For the vermicelli of embodiment 3 and comparative example 3, based on carrying out the evaluation of crackle with the same evaluation criterion of test example 1.The results are shown in table 5.
[table 5]
。
Claims (9)
1. the manufacture method of vermicelli, is characterized in that, comprising:
Be held under the environment of 30～50 ℃ of temperature, humidity 60～80%, making noodles be dried to the drying process of moisture content below 15%;
After this drying process, be held under the environment of 15～25 ℃ of temperature, humidity 40～70%, by these noodles refrigerating work procedure of cooling 15 minutes～60 minutes;
After this refrigerating work procedure, pack the packaging process of these noodles;
After this packaging process, be held under the environment of 30～40 ℃ of temperature, by this noodles heating heating process of 15 minutes～120 minutes.
2. method claimed in claim 1, wherein, after described heating process, is also included under the environment that is held in 15～25 ℃ of temperature these noodles refrigerating work procedure of cooling 15 minutes～60 minutes.
3. the method described in claim 1 or 2, wherein, the diameter that is supplied to the noodles before described drying process is 1mm～5mm.
4. the method described in claim 1 or 2, wherein, the moisture content that is supplied to the noodles before described drying process is 20～35 quality %.
5. method claimed in claim 3, wherein, the moisture content that is supplied to the noodles before described drying process is 20～35 quality %.
6. the method described in claim 1 or 2, wherein, described noodles are noodles of tangent plane class.
7. method claimed in claim 3, wherein, described noodles are noodles of tangent plane class.
8. method claimed in claim 4, wherein, described noodles are noodles of tangent plane class.
9. method claimed in claim 5, wherein, described noodles are noodles of tangent plane class.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-056360 | 2011-03-15 | ||
| JP2011056360 | 2011-03-15 | ||
| PCT/JP2012/056620 WO2012124749A1 (en) | 2011-03-15 | 2012-03-15 | Dried noodles manufacturing method |
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| Publication Number | Publication Date |
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| CN103415217A CN103415217A (en) | 2013-11-27 |
| CN103415217B true CN103415217B (en) | 2014-11-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201280013212.2A Active CN103415217B (en) | 2011-03-15 | 2012-03-15 | Dried noodles manufacturing method |
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| Country | Link |
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| US (1) | US9420811B2 (en) |
| EP (1) | EP2687105B1 (en) |
| JP (1) | JP5847798B2 (en) |
| CN (1) | CN103415217B (en) |
| WO (1) | WO2012124749A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP5993364B2 (en) | 2011-03-15 | 2016-09-14 | 日清フーズ株式会社 | Method for producing dried pasta |
| CN108029961A (en) * | 2017-12-27 | 2018-05-15 | 吉林农业大学 | One kind is without seitan without allergy corn potato nutritional noodles and its production method |
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2012
- 2012-03-15 WO PCT/JP2012/056620 patent/WO2012124749A1/en active Application Filing
- 2012-03-15 JP JP2013504764A patent/JP5847798B2/en active Active
- 2012-03-15 EP EP12757301.2A patent/EP2687105B1/en active Active
- 2012-03-15 CN CN201280013212.2A patent/CN103415217B/en active Active
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Also Published As
| Publication number | Publication date |
|---|---|
| WO2012124749A1 (en) | 2012-09-20 |
| EP2687105A4 (en) | 2014-10-22 |
| JP5847798B2 (en) | 2016-01-27 |
| EP2687105B1 (en) | 2016-06-22 |
| US20140004238A1 (en) | 2014-01-02 |
| EP2687105A1 (en) | 2014-01-22 |
| CN103415217A (en) | 2013-11-27 |
| US9420811B2 (en) | 2016-08-23 |
| JPWO2012124749A1 (en) | 2014-07-24 |
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